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Tag Archives: halloween

Halloween 2015

I love Halloween, actually I love anything that involves parties and food. We celebrated Halloween on Nov 1, due to a personal choice. No, I didn’t take my kids out to knock on doors to beg strangers for candy that would still be around come Easter. Instead, I made some yummy food from Kathy Hester’s The Ghoulish Gourmet, So good- in fact, I’m cooking out of this book year round. Crackers can be shaped as anything you want them to be. The potato soup would work on St. Patrick’s day because it’s green (but seriously, I don’t think you need a reason to make this soup- just do it, your taste buds thank you) and the mummies- would be a great meal, paired with something light and fresh- like a salad.

On Sat, I made Vegan Halloween Dessert: Gruesome Forbidden Rice Mousse. Rice and chocolate. Do I really need to say more? This is rich and sinful but oh so worth it! I didn’t let it cool down before eating a big spoonful of it. It’s not pretty to look at, but that’s the point- it was Halloween Baby!!!!

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I also made Black of the night Black bean soup…. it’s cooked in the crock pot. It’s as simple as opening beans, and throwing some spices in. And the taste? It tastes like you slaved all day making it. Again, not pretty- but that’s the point 🙂 You can find the recipe in The Ghoulish Gourmet.

imageI also made Dreena Burton’s Hide the Lentils pasta sauce. (I’m going to be making the mummies again because they are really good.) This is my go to sauce. I’ve tried others, but this one is thick, hearty and leaves you wanting more. I highly suggest you eating it with some bread- garlic bread in fact, just so you can get every last bit of sauce off your plate.

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You can find the recipe on page 129 of Eat, Drink Be Vegan.

And the weekend wouldn’t be complete without………. you got it CUPCAKES!! I made the golden vanilla ones from Vegan Cupcakes Take over the World, By Isa. My daughter doesn’t like chocolate chips, but my son does. So, half are plain, and half has chocolate chips. BOTH are delish, and my kids are lucky I love them- that’s *the* only reason I shared 😉

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You can buy the book here Click me to buy me 🙂

How was your Halloween. What treats did you make? Or did you turn off all the lights, snuggle under the blanket eating popcorn and watching scary movies all night?

One last thing I want to leave you with: Pro Tip- always use parchment paper when baking (or cooking). The cute holiday themed liners didn’t want to part with the cupcake. With parchment paper, you never have to struggle or put the call out to the jaws of life to save your cupcakes. Learn from me people. (you know I will use the cute themed liners again, I’m a sucker for them)

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The Ghoulish Gourmet, Review plus a recipe :)

The Ghoulish Gourmet is a new ebook by Kathy Hester. I have made several recipes in the ebook and they have all have been fanastic. The ebook consists of 5 chapters:

Bloodcurdling basics

Appetizer apparitions

Spine chilling soups and macabre mains

Desserts of Darkness

Chilling (and warming) Concoctions

Spooky sounding isn’t it? These recipes are fun and fairly easy to make. All ingredients can be found in any grocery store. Not a healthy ebook by any means, but chill- it’s all in the name of fun. It’s Halloween. And you will not be eating this all by yourself. This recipes I can see making for other holidays (c’mon you have heart cookie cutters right?) And the potato soup? That doesn’t even need explaining.

Here’s a link to buy your own copy- it’s less than 9 dollars, and worth every penny (for those who still have pennies, for us Canadians it’s worth every nickel…. that doesn’t have the same ring to it.

The Ghoulish Gourmet

kathy hester halloween 1

Ghostly White Tangy Bean Dip

This dip is so easy to make, calls for 5 ingredients. Throw everything into a blender, and it’s done! It’s great with crackers or veggies. You can even use it as a spread.

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Cemetery Crackers

These are fun to make. The kids had fun helping with the shape cutting I really liked them with the white dip. Again a 5 ingredient list. So simple and easy to make. Your guests will drool……. bahahaha (insert the Dracula laugh)

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Ghoulishly Green Potato Soup

Kathy had me at potatoes 🙂 There`s everything to love about this recipes, potatoes, a smoky flavour. It`s been a few weeks since I`ve had it and I`m thinking I must make this for dinner tonight. Its a light yet filling soup. This is one of my favourite recipes in this book so far.

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Moonlit Zucchini Mummies

These were so fun to make! And so filling! I made homemade sauce for this, but if you use store bought, the dish will come together faster. Also if you prepped some of the food the day before, and all you have to do is assemble then back- you can serve your guest a cocktail and enjoy one yourself while these cook. Which I may or may not have done. I will not admit to ANYTHING 😉

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Hair Raising Spicy Chili Tofu

I normal can`t stand tofu unless I scramble it, make cheese, or omelettes. I don`t like it boiled, baked. BUT this is the BOMB!!!! not soggy, it was nice and crispy, the sauce is sassy er I mean spicy. And served over forbidden rice just sounds sinful! I`m sure your guests will love this dish, even the pickiest tofu lover/hater. In fact, I have some tofu in my fridge right now screaming for spicy sauce…… and now I’m hungry……

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Thick Hot Chocolate

I’m picky when it comes to hot chocolate. I don’t like most recipes. But this gem, is rich, thick, satisfying. It a must make through out the colder months and not just for Halloween. I can’t find the picture. I’ll try and locate it later.

Now with permission Kathy Hester, from Healthy Slow Cooking, I get to share one recipe with you….. this one I haven’t made, so lets make these together and let me know what you think 🙂

Vegan Deviled Purple Potatoes for Halloween

Ingredients
  • 1 (24 ounce) bag of small red, yellow or purple potatoes, rinsed well
  • 1 package firm or extra firm tofu (about 1 pound – some containers weigh a little less)
  • ⅓ cup vegan mayo
  • 1 tablespoon Dijon mustard
  • ½ teaspoon black salt or kala namak (or regular kosher salt, to taste)
  • ½ teaspoon turmeric
  • ¼ cup sliced olives stuffed with pimentos
  • Instructions
    1. Add the potatoes to a stockpot and cover with water. Bring to a boil, then turn to low and simmer for
    2. about 10 minutes, or until you can pierce the potato easily with a fork.
    3. Drain, rinse with cool water and set aside until cool.
    Make the tofu salad:
    1. Combine the drained tofu, mayo, mustard and salt in a bowl. Mash the tofu and mix well.
    2. Cut the cooled potatoes in half lengthwise. Scoop out circular holes using a melon baller or small spoon. Spoon some tofu salad into each hole and top with a pimento-stuffed olive slice.

    That is all for now! Make sure you get your copy! Let me know what you thinkl!

    I don’t know if I really need to disclose this info or not, but I was one of the lucky few who were able to be a taste tester for this ebook. If I didn’t stand behind it, I would’ve stepped away from the project…. but Kathy’s recipes keeps me coming back for more 😀

    Luv Ya

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